Veteran Pho From Reddit

Ingredientai

Ingredients for broth:

-for this batch I used 5 32oz premade veggie broth

-half large onion or one small onion

-ginger (I do about 2-3 inches worth

-1 clump of palm sugar (I would say maybe a little over a tablespoon. You can use rock sugar as well)

8-10 star anise

about 1/2 tablespoon of cloves

tablespoon of coriander seeds

a little less of a tablespoon of fennel seeds

a few small cinnamon sticks or one large piece of Cinnamon bark

1 large black cardamom pod (I’ve been having trouble finding this lately even at the Asian market so it won’t hurt the soup if you do not have it)

For garnish:

Hoisin sauce

Chili oil

Green onion

Cilantro

White onion or red onion

Bean sprouts

Lime

Thai basil if you’re into it, I’m personally notr

Rice noodles

Nurodymai

spacesociety

OP

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3y ago

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Edited 3y ago

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Sorry for the wait y’all. So i have a hard time trying to type this out cause I was taught by literally eyeballing the spices so whenever I try to share it it’s difficult. I looked on YouTube for a p good video to base the measurements off of.

Ingredients for broth:

-for this batch I used 5 32oz premade veggie broth

-half large onion or one small onion

-ginger (I do about 2-3 inches worth

-1 clump of palm sugar (I would say maybe a little over a tablespoon. You can use rock sugar as well)

8-10 star anise

about 1/2 tablespoon of cloves

tablespoon of coriander seeds

a little less of a tablespoon of fennel seeds

a few small cinnamon sticks or one large piece of Cinnamon bark

1 large black cardamom pod (I’ve been having trouble finding this lately even at the Asian market so it won’t hurt the soup if you do not have it)

I was taught to char the ginger and onion by cutting the onion and ginger in half and charring it this much on the stove but most of the time I do not because I’m lazy. But I do recommend. Also as far as salt I personally do not think it needs salt in it and it’s something you can add after in your own individual bowl (I’ve made vegan fish sauce with pineapple before).

Bring the veggie broth to a boil and I personally use one of these to put the small spices in. Set that in the soup along with the sugar, onion, ginger, and cinnamon bark. I would say the base time for me is usually around 45 but I let this one on a medium low temperature for about an hour.

Afterwards strain all spices out of the broth.

Personally I have tried so many different mushrooms over the years and have come to the conclusion that oyster mushrooms are the best to put in. Next in line would be shiitake. I did not have either so I picked up a small pack of these mushrooms (not sure what they were) and it came out great. Other than that I slice radishes as well to put in my broth. Both of those I throw in the broth and at low medium heat I let it cook for about 30 minutes to get soft and soak the broth in. Here you can really add any veggies you want that is what I prefer tho! While this is cooking this is when I usually start boiling the water for rice noodles. I use fresh rice noodles so it only takes about 15 seconds to cook

For garnish:

Hoisin sauce

Chili oil

Green onion

Cilantro

White onion or red onion

Bean sprouts

Lime

Thai basil if you’re into it, I’m personally not

And that’s it! It’s one of my favorite dishes to make for people and I hope it turns out for yall. If you have any questions my messages are open and they’re open for results! I’d love to see how it turns out for y’all.

EDIT: sorry for formatting. On mobile and idgi what’s going on with the bullet points

EDIT 2: forgot rice noodles